Cumin Black Beans and Rice

Sauteed in a fragrant mixture of garlic and cumin, long-grain rice is cooked in chicken broth and mixed with black beans in this easy side dish that pairs perfectly with chicken.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 204 Calories

Ingredients

• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 teaspoon minced garlic
• 1 (14.5 ounce) can chicken broth
• 1 (15 ounce) can black beans, rinsed and drained
• 1 ¼ cups water, or as needed
• 1 tablespoon canola oil
• 1 teaspoon cumin seeds
• 1 cup long-grain rice

Recipe Instructions

Step 1

Pour chicken broth into a 4-cup liquid measuring cup. Add water to measuring cup until the liquid measures 3 cups. Set aside.

Step 2

Heat oil in a large saucepan over medium-high heat. Add garlic and cumin; cook for 30 seconds. Stir in rice. Add chicken broth and water mixture, salt, and pepper; bring to a boil. Reduce heat and simmer, covered, until rice is tender, about 20 minutes.

Step 3

Stir in beans. Cover and heat until beans are hot, about 2 minutes more.